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Bruschetta appetizers on toast rounds, arranged in rows on a white square serving dish, on a marble surface, with a bunch of basil and a small dish of chopped tomatoes in shallow focus in the background, against a beige wall.

The Best Tomato Basil Bruschetta

  • Author: Meghan Bassett
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Fresh tomato, basil, and garlic, and a drizzle of balsamic vinegar and olive oil, come together in this easy, classic bruschetta appetizer.




  1. Start by boiling a large saucepan of water on the stove over high heat. Prepare an ice bath by filling a large mixing bowl about halfway with ice, and the rest of the way with cold water. Remove the pan of water from the burner as soon as it reaches a boil.
  2. Immediately add your tomatoes to the boiling water and let them blanch for about 1 minute.
  3. Remove with a slotted spoon and immediately place in the ice bath to stop the cooking process.
    Remove the skins from the tomatoes, using a small knife to gently peel them away. Quarter the tomatoes, and discard the seeds and stems.
  4. Preheat your oven or toaster oven to 450°F and place a baking rack in the topmost position.
  5. Chop the tomatoes into fine pieces and place them in a large mixing bowl with the basil, vinegar, salt, pepper, and 1/4 cup olive oil. Stir to combine.
  6. Cut the bread into 1/2-inch-thick slices, and brush some olive oil on one side of each piece. Arrange the bread oil side down on a baking sheet. Place the pan in the oven on the top rack and toast for 4-6 minutes until golden brown. Keep an eye on them, so they don’t burn.
  7. Remove the pan from the oven. Flip each piece of toast, brush with oil, and smear with garlic paste.
  8. Arrange the toast on a serving tray and spoon some of the tomato mixture evenly onto each slice. If you won’t be serving immediately, wait to top the toast until ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes